Bacon Wrapped Pheasant with Red Cabbage
- For the pheasant
- 1 onion
- 2 ready to cook Pheasant (about 500 grams or 1 pound)
- 2 small garlic cloves
- 2 sprigs thyme
- 1 sprig rosemary
- 1 sprig Mugwort
- 250 grams Bacon (sliced thinly)
- 4 tablespoons olive oil
- 300 milliliters dry white wine
For the pheasants, preheat oven to 160°C (approximately 320°F). Peel onion and finely chop. Rinse pheasants, pat dry and rub outside with salt and pepper. Place garlic cloves, thyme, rosemary and mugwort inside pheasants.
Wrap bacon slices around pheasants and tie with kitchen strings. Heat olive oil in a roasting pan and brown pheasants on all sides. Add onions and briefly cook. When pheasants are golden in color, pour in wine and cook for about 1 hour 15 minutes in preheated oven.
Occasionally baste with meat juices. Add more water to roasting pan if necessary. For the cabbage, rinse cabbage, cut head in half, remove stalk and cut leaves into thin strips. Rinse apples, peel, quarter and remove cores. Cut into very small cubes.
Melt butter in a saucepan, add apple pieces and sprinkle with sugar. Caramelize slightly. Add cabbage and continue cooking. Deglaze with vinegar and wine. Add onion, garlic, cinnamon stick and bay leaf.
Cover and simmer for 40-50 minutes until soft over low heat. Add cranberries and salt to taste and remove the spices and onion. Place pheasants over red cabbage and serve hot.